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IN SEASON NOW

FRESH PASTA WITH ASPARAGUS AND WILD GARLIC

FORAGED / MAIN DISH / EASTER / SPRING

A recipe to celebrate the quintessential taste of spring: Combining British asparagus with fresh wild garlic. The perfect, quick, simple, seasonal supper from our Tutors. Join us for our Pasta Masterclass and discover the art of the pasta making as our Tutors will guide you through creating different pasta doughs, the shaping process along with […]

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MAIN DISH

20 MINS

COMFORTING CHICKEN BROTH WITH PEARL BARLEY, GINGER AND WATERCRESS

BROTH / HEALTHY / MAIN DISH / WINTER

There is little more nurturing when nursing a loved one than making them a bowl of chicken broth and the ritual involved could bear no stronger a symbol of love.  Quick to prepare, this comforting chicken broth recipe from our NEW E-BOOK is a great example of a nourishing, wholesome meal which can be ready in a […]

RH Persimmon Salad

Beetroot, Prosciutto & Persimmon Salad

MAIN DISH / SALADS & SIDES / WINTER

We have so enjoyed using persimmons over the winter months here at the Cookery School and are always so thrilled to be able to teach another guest about this wonderful fruit – this recipe always goes down a treat. Paired with earthy beetroot from the Market Garden and salty, crispy prosciutto it works brilliantly as […]

FORAGED NETTLE GNOCCHI WITH WILD GARLIC PESTO

MAIN DISH / SPRING / SUMMER

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging. * Please […]

20 MINS

Jersey Royals & Wild Garlic with a poached egg

FORAGED / MAIN DISH / SPRING

Nowhere else offers the unique experience of gathering your own organic ingredients fresh from the fields as we do at the Cookery School at Daylesford. All our Cookery School tutors are passionate about foraging; we are constantly inspired by our surroundings and guided by the natural rhythm of the seasons. Our courses usually begin with […]

2 HRS

Butterflied Leg of Lamb with a Fennel and Rosemary Rub

FORAGED / MAIN DISH / MEAT & GAME / THREE WAYS WITH / EASTER / SPRING

Let lamb be the hero of any occasion with our butterflied leg of lamb recipe, paired with a fennel and rosemary rub – this main dish is simply delicious!

Hot Pot
1 HR 30 MINS

Lamb Hotpot

MAIN DISH / MEAT & GAME / THREE WAYS WITH / SPRING

To celebrate our PASTURE FED ORGANIC LAMB, we have created some new recipes for you to try at home this Spring including our lamb hotpot recipe. This traditional hotpot recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has a richer […]